Crispy Baked Fish Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Savor these light yet satisfying baked fish tacos featuring a crispy cod fillet, perfectly paired with a vibrant fresh slaw. The dish is delicately seasoned and served on warm corn tortillas, making it a refreshing and energizing option for any meal.

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NUTRITION

344kcal
Protein
32.1g
Fat
8.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tsp Light Olive Oil

1 Tbsp Lime Juice

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, and a sprinkle of cumin and chili powder.

  • 3

    Brush the fillet with light olive oil, then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. Drizzle with lime juice, add a pinch of salt and pepper, and toss well to create the fresh slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing a portion of the baked cod in each tortilla and topping with a generous helping of fresh slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.

Crispy Baked Fish Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Savor these light yet satisfying baked fish tacos featuring a crispy cod fillet, perfectly paired with a vibrant fresh slaw. The dish is delicately seasoned and served on warm corn tortillas, making it a refreshing and energizing option for any meal.

NUTRITION

344kcal
Protein
32.1g
Fat
8.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tsp Light Olive Oil

1 Tbsp Lime Juice

Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, and a sprinkle of cumin and chili powder.

  • 3

    Brush the fillet with light olive oil, then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded cod on the prepared baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 5

    While the fish bakes, combine the shredded cabbage and carrot in a bowl. Drizzle with lime juice, add a pinch of salt and pepper, and toss well to create the fresh slaw.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 7

    Assemble the tacos by placing a portion of the baked cod in each tortilla and topping with a generous helping of fresh slaw.

  • 8

    Serve immediately and enjoy your crispy baked fish tacos with fresh slaw.